Grandma Pat’s Bacon Rolls
Grandma Pat’s Bacon Rolls are a beloved old-school appetizer that never goes out of style. Buttery cream cheese, seasoned to perfection, is rolled into soft white bread and wrapped in bacon before being baked until crispy and golden.
These nostalgic, savory bites were always a hit at family get-togethers—and now they can be a hit at yours, too.
Why You’ll Love This Recipe
Comfort food classic – Simple ingredients, nostalgic flavors, and total crowd-pleaser vibes.
Crispy and creamy – The combination of crisp bacon, warm cream cheese, and toasted bread is irresistible.
Perfect for parties – Great for gatherings, game day, brunches, or holidays.
Easy to prep ahead – Assemble them in advance, bake when ready.
Dip-friendly – These rolls are delicious solo or even better with your favorite sweet or spicy sauce.
Key Ingredients
White Sandwich Bread – Soft, easy to roll, and gets perfectly golden in the oven.
Bacon – Regular cut works best for even crisping and easy wrapping.
Cream Cheese – Softened and seasoned for rich, creamy flavor.
Garlic Powder, Onion Powder, Black Pepper – Classic pantry spices that add savory depth.
Grandma Pat’s Bacon Rolls
Ingredients
1 loaf white sandwich bread
16 oz uncooked bacon (regular cut)
2 (8 oz) packages cream cheese, softened
1 ½ teaspoons garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
Instructions
Preheat the Oven
Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish or line it with parchment paper.
Prep the Filling
In a medium bowl, mix together the softened cream cheese, garlic powder, onion powder, and black pepper until smooth and well blended.
Prepare the Bread
Trim the crusts off each slice of white sandwich bread. Spread a layer of the cream cheese mixture evenly over each slice.
Then, slice each piece into halves or thirds, depending on your bread size and how bite-sized you’d like your rolls.
Roll and Wrap
Roll each bread strip tightly with the cream cheese on the inside.
Wrap a half-slice of uncooked bacon around the outside of each roll and secure it with a toothpick to hold it together.
Place each one seam-side down in your prepared baking dish.
Bake
Bake for 22–24 minutes, or until the bacon is crispy and the bread edges are golden and toasty.
Serve
Serve warm as-is, or with a side of pepper jelly, sweet chili sauce, or jam for dipping—just like Grandma Pat loved!
Recipe Notes
Use soft, fresh bread so it rolls easily without cracking.
Don’t skip softening the cream cheese—it spreads more easily and evenly.
Trim crusts before spreading to avoid tearing and get a neater roll.
Use parchment paper for easier cleanup and to avoid sticking.
Want extra crisp? Bake on a wire rack over a sheet pan so air circulates all around the bacon.
Nutrition Information
YIELDS: 24 rolls | SERVING SIZE: 1
Calories: 210 | Fat: 17g | Saturated Fat: 7g | Protein: 6g | Carbs: 7g | Fiber: <1g | Sugar: 1g | Sodium: 290mg
Kitchen Equipment Needed
9×13-inch baking dish or sheet pan
Mixing bowl and spatula
Cutting board & knife
Toothpicks
Parchment paper (optional but helpful)
Recipe Swaps & Variations
Swap bacon for turkey bacon for a lighter version.
Add herbs like chives, parsley, or dill to the cream cheese mixture.
Use flavored cream cheese for a fun twist (garlic & herb, jalapeño, etc.).
Try crescent dough or puff pastry instead of bread for a flakier bite.
Make it spicy with red pepper flakes or diced jalapeños in the filling
How to Store Leftovers
Refrigerate: Store cooled rolls in an airtight container for up to 3 days.
Reheat: Bake at 350°F for 5–8 minutes or air fry for a quick crisp-up.
Freeze: Assemble unbaked rolls and freeze on a tray. Once frozen, transfer to a bag and bake directly from frozen, adding 5–7 extra minutes.
Food & Drink Pairings
Dips: Pepper jelly, spicy honey, ranch, or a tangy mustard sauce.
Drinks: Sparkling apple cider, Bloody Marys, or a crisp white wine like Sauvignon Blanc.
Sides: Deviled eggs, fruit skewers, or a simple green salad.
Frequently Asked Questions:
What kind of bread works best?
Soft white sandwich bread works great—it’s easy to roll and absorbs flavor beautifully.
2. Can I use thick-cut bacon?
You can, but it may take longer to crisp. Consider pre-cooking slightly before wrapping.
3. Do these reheat well?
Yes! They’re great reheated in the oven or air fryer—just avoid microwaving or the bacon may go rubbery.
4. Can I make them ahead?
Yes. You can fully assemble them the night before and store them in the fridge until ready to bake.
5. Can I use low-fat cream cheese?
You can, but full-fat will give you the creamiest, richest result.
Why do I need to soften the cream cheese?
Softened cream cheese spreads more easily and won’t tear the bread as you work.
How do I keep the rolls from unrolling?
Make sure to wrap tightly and secure each roll with a toothpick through the center.
How can I make these extra crispy?
Bake on a rack over a sheet pan to allow air to circulate around the bacon.
Can I bake them on foil?
Yes, but parchment paper is better—bacon fat may stick to foil and tear the rolls.
Can I cut the rolls even smaller for bite-sized portions?
Absolutely! Just use smaller bread strips and a quarter piece of bacon instead of half.